* Place the saffron in the hot chicken stock and leave to infuse for 5 minutes . Meanwhile , heat 1 tbsp of the oil over medium heat in a frying pan ; add the chopped chorizo and fry for 1 minute until golden and the fat has been released . Transfer to a plate and set aside .

* Add onion , garlic and chilli to the pan and cook over medium heat until softened ; add the smoked paprika and wine vinegar and cook for 30 seconds more . Add the saffron-infused chicken stock and the tomatoes and their juice and bring to the boil .

* Reduce the heat to low and add the the peas and spring onions and return the fried chorizo to the pan . Simmer for 10 minutes .

* Divide the chorizo mixture between 4 10-cm ( 4-inch) oven-proof dishes . Crack 2 eggs on top of each , season with salt and pepper to taste ; then place in the preheated oven , for 5-6 minutes or until the eggs are set . Bake longer if you prefer your eggs more cooked .

As I was staring at your photo, I saw a happy face in your tomato eggy dish... Can you see it too? The eggs are the eyes. The cilantro is the green hair and the bright red chorizo tomato area is the mouth... I think I'm a little crazy LOL!

Wow! This is SOO appetizing & with chorizo too ( my favorite). I can imagine the lovely aroma of this hearty dish . & yes, I would prefer eating it with steaming rice especially with the cold weather here. Still snowing ! SIGH

Hi there. The current Food on Friday on Carole's Chatter is collecting links to posts about breakfast dishes. I do hope you link this in. This is the link . Please do check out some of the other links – there are a lot of good ones already. Cheers

Anne,thanks for joining the link up for Food on Friday on Carole's Chatter. I hope you enjoyed looking at some of the other links. I have been reading them all and am blown away by all the great ideas! I fixed your link up for you. No problem. Cheers

Ps I am signing up to follow your blog. A follow back would be great – or maybe you have already?

Pps If you would like email reminders of future Food on Fridays, just let me know your email address. It will be kept private.